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A slice of gluten free lemon poppy seed cake laying on parchment paper with a knife next to it and the sliced loaf behind it.
4.75 from 12 votes

Gluten-Free Lemon Poppy Seed Cake

Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12 slices
Calories: 274kcal
Author: Ai Willis
This gluten-free lemon poppy seed cake is bright, soft, and moist! It's also dairy-free and super easy to make! This recipe is a keeper!
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Ingredients

Lemon Poppy Seed Loaf

Lemon Glaze

  • 1 cup powdered sugar sifted
  • 4 teaspoons lemon juice
  • 1 tablespoon unsweetened non-dairy milk

Instructions

  • In a bowl, combine the gluten-free flour, almond flour, salt, baking soda, baking soda, and poppy seeds. Set aside.
  • Add the lemon zest and granulated sugar to a large bowl. Work the zest into the sugar by pinching them together.
  • Add the oil, lemon juice, non-dairy milk, eggs, and whisk until combined.
  • Add the flour mixture and stir until a smooth batter forms. Cover and let it rest for 30 minutes.
  • Preheat the oven to 350°F (177°C). Grease and line an 8-inch metal loaf pan with parchment paper.
  • Pour the rested lemon poppy seed pound cake batter into the pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs on it. Let it cool in the pan for 15 minutes before taking it out onto a wire rack to cool completely.
  • Add all of the lemon glaze ingredients in a small bowl and stir until smooth. Pour as much or little as you like on the cooled lemon poppyseed loaf and let it dry.

Notes

  • Storage Instructions: 
    • Countertop or pantry: You can store this dairy-free lemon cake in an airtight container at room temperature for 3-4 days. If you don't have an airtight container, keep it well-covered in plastic wrap or foil. Try to slice as you go, instead of slicing the whole loaf at once to avoid it drying out.
    • Freezer: You can wrap the unglazed loaf or slices with plastic wrap, then wrap it with foil, and place it in a freezer bag. You can store this gluten free lemon bread for up to 3 months. When you're ready to eat, thaw it out in the refrigerator or at room temperature and glaze before serving.
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Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 134mg | Potassium: 59mg | Fiber: 2g | Sugar: 32g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg